Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        red bell peppers
   1      pound         turkey kielbasa
   1      tablespoon    olive oil
   2      cups          chopped onion
     1/3  cup           chopped green onions
   2      cloves        garlic -- minced
   1      cup           uncooked short-grain rice
   2      cups          low-salt chicken broth
     1/4  cup           chopped fresh parsley
     1/4  cup           dry white wine
   2      teaspoons     fresh lemon juice
     1/2  teaspoon      saffron threads -- crushed
     1/4  teaspoon      salt
   1                    bay leaf
   2      cups          cooked fresh pumpkin -- diced
                        chopped fresh parsley -- optional

Preparation:

Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel peppers. Cut bell peppers into 1 x 1/4-inch strips; set aside. Place kielbasa on a foil-lined baking sheet. Broil 12 minutes or until blackened, turning occasionally. Cut into 1/4-inch slices; set aside. Heat oil in a large ovenproof Dutch oven over medium heat. Add the onion, green onions, and garlic; saut‚ 5 minutes. Add roasted bell pepper, kielbasa, rice, and the next 7 ingredients (rice through bay leaf); stir well. Cover and bake at 325 degrees for 1 hour. Let stand, covered, 10 minutes; discard bay leaf. Add pumpkin, and fluff with a fork. Serving Ideas : Garnish paella with chopped fresh parsley, if desired.